Peppermint Bark Cookies
Stuffing a chewy chocolatey cookie with peppermint bark, dipping it in white chocolate and then sprinkling on crushed peppermint candies? Peppermint Bark Cookies are just ‘mint’ to become your signature Christmas bake.
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Chocolate Mint Cookies: Christmas Edition
Peppermint bark is a staple of Christmas desserts because it is SO festive and tastes jolly good. And these Peppermint Bark Cookies are ‘snow’ different! These chocolate mint cookies take a soft & chewy chocolate base, wrap it around peppermint bark squares, dip it into white chocolate and decorate it with crushed peppermint. Equal parts stunning and tasty, these Peppermint Bark Cookies are what Christmas cookie treat plate dreams are made of.
What Ingredients are in Peppermint Bark Cookies?
- Salted butter, softened – I like to use salted butter in all of my bakes. Unsalted butter will also work, just add a little extra salt as needed.
- Brown sugar
- Granulated sugar
- Eggs
- Corn syrup
- Vanilla extract
- All-purpose flour
- Dutch processed cocoa powder – Unsweetened cocoa powder will also work here.
- Cornstarch – The cornstarch helps these cookies stay soft.
- Baking soda
- Salt
- Squares of peppermint bark – Any brand will work! I used Ghirardelli.
- White chocolate chips
- Crushed peppermint candies
How to Make Peppermint Bark Cookies
- Preheat the oven to 350°F (180°C) and line a cookie sheet with a piece of parchment paper or silicone mat.
- In a bowl with an electric hand mixer or a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and vanilla extract. Mix until combined.
- Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until a soft dough forms.
- Open and cut each peppermint bark square into 4 equal pieces.
- Divide the dough into 3 tbsp portions, flatten each portion, stack 4 pieces of peppermint bark on top of each other and then roll into a ball before arranging on a parchment or silicone lined cookie sheet.
- Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
- Once cooled, melt the white chocolate chips in the microwave and dip the edge of the cookie into the white chocolate and sprinkle with crushed peppermint candies. Enjoy!
How to Store Chocolate Mint Cookies
After your Christmas cookies have cooled completely and the white chocolate has hardened, place cookies in an airtight container. Store at room temperature for up to 4 days.
Chocolate Peppermint Cookie Customization
If you don’t feel like dipping these cookies in white chocolate, the stuffed chocolate cookie can hold its own without any extra adornment. I also like drizzling the white chocolate across the top or pressing crushed peppermint into the top right after baking. Make these your own!
Minty Faves
Peppermint Bark Cookies
Ingredients
- ¾ cups (333g) salted butter, softened
- ¾ cups (369g) brown sugar
- ¼ cup (115g) granulated sugar
- 1 egg + 1 egg yolk
- 1 tbsp corn syrup
- ½ tbsp vanilla extract
- 1 ¾ cups (285g) + 2 tbsp all-purpose flour
- ½ cup (60g) dutch processed cocoa powder
- ½ tbsp corn starch
- 1 tsp baking soda
- ½ tsp salt
- 12 squares of peppermint bark
- 1/2 cup white chocolate chips
- 1/4 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (180°C) and line a cookie sheet with a piece of parchment paper or silicone mat.
- In a bowl, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and vanilla extract. Mix until combined.
- Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until a soft dough forms.
- Open and cut each peppermint bark square into 4 equal pieces.
- Divide the dough into 3 tbsp portions, flatten each portion, stack 4 pieces of peppermint bark on top of each other and then roll into a ball before arranging on a parchment or silicone lined cookie sheet.
- Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
- Once cooled, melt the white chocolate chips in the microwave and dip the edge of the cookie into the white chocolate and sprinkle with crushed peppermint candies. Enjoy!
These are delicious! Definitely plan to make again!
My hubs is a huge fan of peppermint bark so these were a must try for me! They baked up great & are super festive.
A couple of recipe questions/comments:
I wasn’t sure how many cookies this should make but it seemed like 12? I scooped mine as 40g balls and stuffed with 1/2 a peppermint square cut in half. Got 24 nice sized cookies.
Also – there seems to be a discrepancy in the amt of granulated sugar to be used. Recipe lists 1/4c. or 115g. 1/4c. should be closer to 50g so I wasn’t sure if i should use weight or volume. I used the 1/4 c. And everything seemed to be fine!
Fun recipe! I will make again!
These were very good and pretty. Thank you for a new Christmas cookie.
Hi! Delicious cookies! The addition of peppermint bark stuffed inside was a real winner, and I stirred in some mini chocolate chips to add even more chocolate. I did notice, however, that the metric measurements were off by a great deal. I took the advice of another commenter and used standard measurements (though I do bake by weight, I used my usual weights per standard measurement, i.e. 1 cup butter = 227 grams, 1 cup brown sugar = 213 grams, etc.). They turned out fantastic, and I’ll be baking these again!